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You are in for a pizza treat! This portobello pizza is made with… you guessed it, portobello mushrooms. These large caps are absolutely perfect for stuffing with traditional pizza toppings. I’ve topped this portobello mushroom pizza with sauce, cheese, and pepperoni, but I’m also sharing a ton of ideas below. These are so easy to customize, or put out toppings and let everyone top their own.
We have low carb pizza night at least once a week at our house. It never gets boring, because first of all… pizza!! And second, we switch it up a lot! The classic keto fathead pizza crust is still a family fave, but there’s also cauliflower pizza crust, eggplant pizzas, and even low carb pizza casserole. And, these portobello pizzas are part of the rotation as one of my favorite keto stuffed mushrooms recipes.
What Is Portobello Pizza?
This portobello pizza is essentially a mushroom crust pizza that’s topped with pizza staples — sauce, cheese, and your favorite toppings.
Why You’ll Love This Portobello Mushroom Pizza Recipe
- Classic pizza flavor
- Soft mushrooms and cheesy toppings
- Just 10 minutes to prep
- Cooks in 20 minutes
- Naturally low in carbs, keto, and gluten-free
Ingredients You’ll Need
This section explains how to choose the best ingredients for pizza stuffed portobello mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil Spray – Use a spray to get an even and light coating of olive oil on the baking sheet and the mushrooms. If you don’t have it, you can just drizzle or brush on olive oil instead.
- Portobello Mushrooms – Choose large portobello mushroom caps that are more concave and have taller sides work best to hold the toppings.
- Sauce – I used marinara sauce here, but pizza sauce is also a great choice. Buy store-bought (I look for versions without added sugars like this one), or make your own sugar-free marinara sauce or keto pizza sauce.
- Mozzarella Cheese – Use shredded for convenience or shred your own. Fresh mozzarella is also fine, but will release more moisture.
- Pepperoni – I love classic pepperoni pizza, but you can also try some of the other topping ideas below.
How To Make Portobello Pizza
This section shows how to make portobello pizza with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Coat a baking sheet with a layer of olive oil spray. Scrape out the gills of the mushrooms with a spoon.
TIP: If you like, you can pre-cook the mushrooms in the oven first.
Doing this helps to get rid of the extra moisture before adding toppings, but I often skip this step for less work. If you do roast them first, drain, then add toppings and bake again. If you skip this step, know that they can release a lot of water, but you can just drain the extra liquid from the pan afterward instead.
- Season. Place mushrooms on a rimmed baking sheet (stem side up). Spray with olive oil and sprinkle with sea salt.
- Assemble. Top each mushroom with sauce, cheese, and pepperoni.
- Bake. Place in the oven until the cheese is bubbly and the mushrooms are soft. If you like, you can top with grated parmesan cheese at the end.
Tips For The Best Portobello Pizza
For the best texture and appearance, use these tips!
- Use a thick sauce. A thin sauce will make the mushroom more watery.
- Spread sauce carefully. Don’t put the sauce all the way to the edge of the mushroom cap, as it can run off while cooking.
- Choose the best mushroom shape. Look for mushroom caps that are concave so that they hold the fillings in better. If yours are very flat, it may be better to roast the mushrooms with olive oil for 15 minutes first, then pat any excess moisture with paper towels, add toppings, and bake for about 5 more minutes to melt the cheese.
Wondering about what to put on your portobello mushroom cap pizza? Try some of these topping ideas:
- Meat Lover’s – Meat in every bite! Top your mushroom with pepperoni, Italian sausage, ham, and bacon. Season with red pepper flakes if you want to add a little heat.
- Veggie Lover’s – You can go so many ways with veggie pizzas, but a classic veggie pizza has peppers, onions, cherry tomatoes, and black olives. If you’d like to try some others, add garlic, baby spinach, artichoke, broccoli, or extra mushrooms. For watery vegetables, it’s best to pre-cook them first.
- Hawaiian – Similar to my Hawaiian pizza bowl, top the mushroom with cheese, ham, and diced pineapple.
- BBQ Chicken – Top the mushroom with shredded chicken tossed in sugar-free bbq sauce, shredded cheese, diced onions, and cilantro.
- Margherita – This simple classic is made with tomato sauce, fresh mozzarella and fresh basil leaves.
- White Pizza – Just like my chicken crust pizza, top the mushroom with alfredo sauce, spinach, red onion, and mozzarella cheese.
- Add a finishing sauce – For a simple flavor boost, add a drizzle of balsamic glaze to your pizza.
- Store: Keep leftover mushroom cap pizza in the refrigerator for 3-4 days.
- Reheat: Bake mushrooms in a 350 degree F oven for best results.
- Freeze: Freezing mushrooms isn’t ideal, so I would recommend cutting the recipe in half if you think you’ll have extras.
What To Serve With Portobello Mushroom Pizza
Serve this portobello pizza recipe with a healthy side salad:
More Veggie-Packed Healthy Pizza Recipes
If you like this portobello mushroom pizza recipe, you might also like some of these other veggie-packed pizza recipes:
- Olive Oil Spray – This is the easiest way to give your mushroom pizza base a light spray of oil.
- Baking Sheet – These are the best baking sheets, I have every size. Easy to clean and made in the USA.
Portobello Pizza Recipe
Portobello Mushroom Pizza Recipe (30 Min!)
Portobello mushroom pizza is an easy and delicious way to make pizza night in a healthy way. Just 10 minutes to prep.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat with a layer of olive oil spray.
Scrape out the dark gills from the mushrooms with a spoon, and discard the gills.
Place the mushrooms stem side up on the baking sheet. Spray with olive oil spray and sprinkle lightly with sea salt.
Top each mushroom with 1 1/2 tablespoons (21 g) of sauce. Sprinkle each with 3 tablespoons (42 g) of mozzarella and 4 slices of pepperoni or chorizo.
Bake for 20 to 25 minutes, until the cheese is bubbly and the mushrooms are soft. (See notes for alternative method.) Serve immediately.
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Serving size: 1 stuffed mushroom
- If you’d like, you can pre-bake the mushrooms for 15-20 minutes before adding toppings. Drain, then add toppings and bake again. They turn out less watery this way.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Oh my gosh! So good! I didn’t miss the crust at all! 😋 Yummy!!
Now this is the pizza I’ve been craving for! Love how delicious it looks!
This is probably my new favourite way to make pizza now!! I am obsessed! Thank you so much for this idea, it was a huge hit at my house 😉
I made this Portabella Pizza today and it was fantastic! So hearty and delicious, thanks for the recipe.
I love that these pizzas are made with mushrooms. Such a delicious idea!
A great recipe; the kids loved this for lunch during the school holidays 🙂
It is pizza night at our house tonight, and I am super excited to make this! I love everything mushrooms, so this pizza sounds perfect!
Love this simple recipe! Mushrooms make everything better 🙂
Delicious and so easy to make. It feels like you’re eating PIZZA!
This is such a great idea and recipe! I love that it’s low carb. Super flavorful too!!
My kids really loved these!! Perfect for picky eaters!
This came out so filling even hubby was impressed!
I am so ready to try this recipe, I think I will definitely be using a different protein as I am not into pepperoni, I think garlic, olives, and some other fresh herbs like basil leaves would make it taste amazing too. Thank you for sharing this recipe.
Cooked the mushrooms first then added the cheese and toppings. Rao’s marinara, mozzarella, onion, turkey pepperoni, delish!
This was so delicious! My 6-year-old loved it (granted, he did pour a cup of grated parmesan on the portabella mushroom before he scarfed it down.) Perfect recipe just the way it is. (We did add black olives.)
Hi. Tried your mushroom pizza. Absolutely love it. Very easy to make and tastes great. I precooked the mushrooms and used a paper towels to adsorb the liquid after baking. Then added RAO’s pizza sauce mozzarella and then the pepperoni. I tried to add a picture of the pizza but was not able to. Thank you for the wonderful recipe.
Was so Delicious!
If you don’t use pepperoni, just veggies, what is the adjusted nutrition values for fat and sodium?
Hi Sandy, I can’t calculate individual macros, but you can definitely use your favorite macro calculator to find out.
Loved It! I removed and reserved gills, baked upside down x15.
I fryed some breakfast sausage (0 carbs), added a handful of chopped green pepper and the gills. Added my pizza sauce right into this mixture then filled the caps and added chopped pepperoni and cheese. Back into oven for around 10 mins. WONDERFUL!
It was delicious!!! Tasted just like a real pizza. Definitely worth roasting the mushrooms first to dry them out. I will definitely make again. Very filling. I added Italian seasonings and sprinkled garlic powder on top. 5 ***** recipe!
How long do you pre-bake the mushrooms for?
Maya | Wholesome Yum0
Hi Nicole, It would take about 20 minutes if you pre-bake the mushrooms. If you do, the time after adding times would be much less, around 10 minutes or until the cheese melts.
Made them two ways. Hubby your way. Since I cannot have tomatoes or heat, made mine with white pizza sauce and cheese, mushrooms, black olives, chicken, and Italian seasoning. Both were outstanding. Thanks.
Rao’s Marinara sauce is even lower in sugar/carbs then Victoria’s.
Healthy Kitchen 1010
Wow. I’ve never heard of Portobello mushrooms before! (To be honest, I thought they were baked potatoes at the first sight) They are incredibly big! So easy and simple for this recipe 🙂
– Natalie Ellis
Maya | Wholesome Yum0
I am so happy to hear that, Natalie! Thanks for stopping by!
How can I get the recipes?
Maya | Wholesome Yum0
Hi Simone, The pizza stuffed mushroom recipe is above on the recipe card.